Grecian Cream of Rice Lemon Soup

Rinse white rice to remove starch and drain well. Set aside.

In a large pot with a lid, add cream of chicken soup and whole milk. Stir to a smooth consistency.

Zest lemon into a small bowl and set aside.

In another bowl, add light cream and lemon juice. With a spatula or whisk, mix well and add mixture to cream of chicken soup already in pot. Add rice, add oregano, parsley, black pepper and stir well.

Cover with lid and cook 25 minutes on medium heat, stirring often.

Serve in soup bowls garnished with lemon zest on top. I often dip bread sticks in soup, or you can enjoy this with your favorite crumbled crackers.